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I thought I should put up another page of recipes for all who asked about them.
MAGIC SIX-WAY COOKIES
1/13 cups (1 can) Eagle Brand Sweetened Condensed milk
1/2 cup peanut butter
any one of 6 ingredients listed below:
(1) 2 cups raisins
(2) 2 cups cornflakes
(3) 3 cups shredded coconut
(4) 2 cups bran flakes
(5) 1 cup nut meats , chopped
(6) 2 cups chopped dates
1. Mix Eagle Brand , peanut butter, and any one of the six ingredients listed above.
2. Drop by spoonfuls on greased baking sheet.
3. Bake in moderately hot oven (375) 15 minutes or until brown.
4. Remove from pan at once. makes about 30
From Elsie's book of Thrifty recipes 1942
JUMBLES
1 1/2 cups brown sugar
1 cup butter and lard mixed
3 eggs
1 tsp soda in 2 tsp hot water
vanilla
2 cups flour or stiff enough to drop on greased tin
10 cents worth nut meats
1 lb. dates cut fine
PEPPERMINT STICK ICE CREAM
(Makes 1 3/4 pints)
2/3 cup Eagle Brand Sweetened Condensed Milk
1/2 cup water
1 cup heavy cream
1 cup crushed peppermint stick candy
1. Set refrigerator control at coldest point.
2. Mix Eagle Brand Sweetened Condensed Milk and water. Chill
3. Whip milk to custard-like consistency. Fold into chilled mixture. Pour into freezing tray. Cover with waxed paper.
4.Freeze to a firm mush (about an hour)
5. Turn into chilled bowl. Break up with fork then beat with egg beater until fluffy but not melted. Fold in crushed candy.
6. Quickly return to tray, cover with waxed paper. Return to freezing unit. Freeze until firm.
MAPLE PECAN CREAM PIE
(makes 9 inch pie)
1 baked 9 inch pastry shell
1 1/3 cups ( 15 oz. can) Eagle Brand Sweetened Condensed milk
2/3 cup maple syrup
1/8 tsp salt
1/2 cup chopped pecans
1/2 cup heavy cream
1 tablespoon of confectioners' sugar
1. Blend Eagle Brand Sweetened Condensed milk, maple syrup and salt in heavy saucepan; mix well.
2. Cook over low heat, stirring occasionally, until mixture begins to boil. Let boil, stirring constantly, until mixture thickens (about 4 min.) Cool.
3. Add about 1/2 the pecans to cooked mixture , saving rest for top.
4.Put into cooled, baked pastry shell. Sprinkle top with remaining pecans.
5. Whip cream until stiff and fold in sugar.
6. Pile cream lightly on pie filling. Garnish with whole pecans, ( if desired ) Chill.
COCONUT MACAROONS
( makes about 30 cookies - 1 1/2 in. in diameter)
2/3 cup Eagle Brand Condensed Milk
3 cups shredded coconut
1 tsp. vanilla
1. Mix Eagle Brand Sweetened Condensed milk, coconut and vanilla.
2. Drop by teaspoonfuls on well-greased baking sheet, about 1 inch apart.
3. Bake in moderate oven ( 350 ) 8-10 minutes, or until a delicate brown.
4. Remove from pan at once.
OUT OF OLD NOVA SCOTIA KITCHENS
CHOCOLATE SAUCE
2 tablespoons cornstarch
2/3 cup white sugar
1/4 teaspoon salt
4 tablespoons cocoa
1 3/4 cups hot water
1 tablespoon butter
1 teaspoon vanilla
Combine the cornstarch, sugar, salt and cocoa and add the hot water. Cook over low heat, almost constantly stirring until thick and smooth. Just before serving add the butter and vanilla. Serve hot or cold.
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